gelatin, raspberry & sour cream recipes
Ingredients: gelatin, sour cream, raspberry, banana, pineapple
Ingredients: gelatin, sour cream, raspberry, milk, marshmallow, applesauce
Ingredients: gelatin, sour cream, raspberry, yogurt, berry mix, stevia
Ingredients: gelatin, sour cream, raspberry, cream, red wine, confectioners’ sugar
Ingredients: gelatin, sour cream, raspberry, milk, vanilla, sugar
Ingredients: gelatin, sour cream, raspberry, whipped cream, vanilla, cornstarch, sugar
Ingredients: gelatin, sour cream, raspberry, milk, whipped cream, vanilla, sugar
Ingredients: gelatin, sour cream, raspberry, almond extract, heavy cream, vanilla, sugar
Ingredients: gelatin, sour cream, raspberry, heavy cream, lemon, vanilla, raspberry jam, sugar
Ingredients: gelatin, sour cream, raspberry, flour, cream, egg, cocoa, sugar
Ingredients: gelatin, sour cream, raspberry, heavy cream, milk, half and half, cocoa, sugar
Ingredients: gelatin, sour cream, raspberry, heavy cream, cream cheese, lemon, vanilla, confectioners’ sugar
Ingredients: gelatin, sour cream, raspberry, almond extract, heavy cream, strawberry, vanilla, orange extract, sugar
Ingredients: gelatin, sour cream, raspberry, milk, lemon, watermelon, blueberry, vanilla, sugar
Ingredients: gelatin, sour cream, raspberry, quark, digestive biscuits, butter, cream, sugar, lime
Ingredients: gelatin, sour cream, raspberry, flour, yogurt, cream, strawberry, egg, confectioners’ sugar, sugar, blackberry
Ingredients: gelatin, sour cream, raspberry, flour, butter, cream cheese, strawberry, vanilla, egg, cornstarch, sugar
Ingredients: gelatin, sour cream, raspberry, almond flour, butter, cream cheese, lemon, baking powder, xanthan gum, stevia, vanilla
Ingredients: gelatin, sour cream, raspberry, butter, wheat germ, phyllo, cream cheese, whipped cream, thyme, confectioners’ sugar, melon
Ingredients: gelatin, sour cream, raspberry, pecan, heavy cream, cream cheese, berry mix, lemon, blueberry, vanilla, xylitol
Jello Poke Cake is cool, creamy, and perfect for any get-together. Use any flavor of Jello to make this crowd-favorite dessert!
Poke Cake is one of our favorite summer desserts! Be sure to check out some of our other poke cake variations: Banana Pudding Poke Cake and Boston Cream Poke Cake.
Strawberry jello Cake
I have fond memories of family gatherings and parties that involve this long-time-family-favorite dessert – Jello Poke Cake. We love it so much we’ve made so many variations.
It’s perfect for BBQs and summer parties because of its cool and creamy texture. Let’s be honest, I crave it year round.
You can change the flavor of Jello depending on your mood. We almost always make Strawberry Jello Poke Cake, but our other favorites are raspberry and cherry. I’ve also done lime, blue raspberry, and orange before, but those are definitely a little more adventurous!
Jello Poke Cake has been around since 1976, at least that is when it first appeared in print. The General Foods Kitchen printed the recipe in an advertisement booklet and from there it reached kitchens all over the country.
The popularity grew because it was an easy, quick dessert that could be made ahead of time. Not to mention it is easy to customize and delicious.
How to make Jello Cake
This Jello Cake is really so simple, which is probably why we make it ALL the time.
CAKE. Prepare cake mix as directed and bake in a 9×13 pan. Let cool for 15 minutes. Poke holes in the cake with a fork at ½-inch intervals.
JEllO. Prepare Jello as directed. Spoon over the cake mix until the Jello liquid is all gone.
CHILL + ENJOY! Chill for 3 to 4 hours and top with Whipped Cream. Refrigerate until ready to serve. ENJOY!
Instead of making a 9×13 cake, make cupcakes according to the directions on the box. Once the cupcakes have cooled, poke them with a fork or skewer. Use a soup spoon to drizzle Jell-o into the holes and chill.
Poke cake Recipe tips
Tips for poke cake:
- Use a cake made from scratch, a box mix, or a store bought cake.
- For a nice clean slice, wipe the knife after each cut.
- Garnish with coordinating fresh fruit. Fresh strawberries are especially delicious.
Setting the Poke Cake. It won’t set up like normal gelatin does, but it will take at least a few hours for the Jell-o to soak into the cake and cool completely. So plan ahead when making this Poke Cake!
Speed up the cooking time.
- Buy a pre-made, unfrosted white cake at a local bakery.
- Stick the cake in the freezer for 30-60 minutes, long enough to set the jello but not freeze the cake.
- Use chocolate cake mix. This recipe can be used to make any flavor of cake mix paired with a complimentary flavor. Chocolate cake with raspberry or black cherry jello would be delicious!
- White cake pairs well with all flavors of jello.
- Add a layer of similar pie filling to the top of the cake then top that with Whipped Cream. Strawberry jello would pair well with strawberry pie filling.
more Poke Cake delicious-ness
We love Poke Cake so much and have made several varieties. It’s so easy to change up with any flavor of jello. The possibilities are endless!
Here are some of our favorites on the site:
- Banana Pudding Poke Cake
- Strawberry Shortcake Poke Cake
- Boston Cream Poke Cake
- Lemon Lime Poke Cake
- Red Velvet Poke Cake
STORE. Because of the jello, keep the cake chilled. Tightly cover the cake and keep it in the fridge for 2-3 days.
To FREEZE, wrap the Poke Cake with plastic wrap, then again with aluminum foil. Label and freeze for up to 3 months.
If the cake is frosted, flash-freeze first. Flash-freeze a whole cake by placing individual pieces on a baking sheet, making sure they are not touching.
Freeze for 2-3 hours or until the outside is frozen. Wrap in plastic and foil, label, and return to the freezer.
For more cool cake recipes:
- Oreo Ice Cream Cake
- Dirt Cake
- Cream Puff Cake
- Key Lime Cake
- Tres Leches Cake
- Homemade Cream Puffs
Prep Time 10 minutes
Cook Time 25 minutes
Chill Time 3 hours
Total Time 3 hours 35 minutes
Calories 205 kcal
- 1 (15.25-ounce) box white cake mix plus any ingredients listed on box
- 1 (3-ounce) box strawberry Jell-O (or raspberry or cherry)
- 1 cup boiling water
- 1 cup cold water
- 1 (8-ounce) tub whipped topping (or 2 cups whipped cream)
Prepare cake as directed on the box and bake in a 9-x-13-inch baking dish. Let cool for 15 minutes.
Poke cake with a fork at ½–1-inch intervals.
Use hot and cold water to make Jell-O as directed on the package.
Spoon Jell-O liquid over the cake gradually until it is all absorbed.
Chill in the refrigerator for 3–4 hours. Top with whipped topping right before serving.
Storage: Because of the Jell-O, this poke cake must be kept chilled. Tightly cover the cake and keep in the refrigerator for 2–3 days.
Cupcake Version: Instead of making a 9-x-13-inch cake, make cupcakes according to the directions on the cake mix box. Once cupcakes have cooled, poke them with a fork or skewer, drizzle Jell-O into the holes and chill as directed above before adding whipped topping.
Like this recipe?
Pin it now to remember it later! Share it with your Facebook friends (you know they’ll love it). Or tweet it to the world. Maybe even email it to your favorite cousin!
This unique no bake dessert looks like a cake but feels like you are eating a cloud. It is very fluffy and melts in your mouth. This dessert is just 2 ingredients and doesn’t require any flour, eggs, added sugar, butter or oil.
This is such a fun dessert to eat. It looks like a cake but it’s not quite a cake. It is also a very low calorie dessert. I think it’s perfect for when you are craving dessert but still want to eat healthy as well.
I previously made an Apple Cloud Cake which was really fun, but this version has even more flavor. The original apple cloud cake is fun to make and eat, but the taste is a bit plain. I’ve been trying to come up with new flavors and this version has been my favorite. The berries add a tartness to the cake that makes it more flavorful.
- Unsweetened Mixed Berry Applesauce
- Unflavored gelatin powder
Gelatin Powder: This recipe is made with unflavored gelatin powder. It will not work with flavored gelatin (like Jello). It also will not work with agar powder.
Unsweetened Mixed Berry Applesauce: Any flavored applesauce will work but you must use unsweetened applesauce. Sweetened applesauce will not work. It makes the batter too heavy and too wet. If you can’t find any flavored unsweetened applesauce, you can use regular plain unsweetened applesauce.
When I first shared my apple cloud cake, I thought there would be so many other versions I could make with other fruit. Unfortunately, it turns out this cake only works with a limited set of ingredients. Many fruits don’t work because of their high sugar content (bananas, etc). Fruits with too much water content also don’t work.
The best results I’ve had have been with pure unsweetened applesauce or unsweetened applesauce mixed with other flavors. So flavors like unsweetened blueberry applesauce, unsweetened strawberry applesauce and unsweetened mixed berry applesauce.
How to Make No Bake Cloud Cake
The gelatin is dissolved in the berry applesauce. It is then whipped for about 15 minutes or until triple the volume and soft peaks form. As it is mixing, the mixture should look like whipped cream. It will immediately deflate once you stop the mixer but if you dip your beater into the mixture, it should be able to hold a soft peak.
Cloud Cake Texture
When you cut into this cake, it looks like a cake. But when you bite into it, it immediately melts in your mouth. The texture is almost like a very airy marshmallow.
As it melts in your mouth, you will taste the flavored applesauce. You don’t taste the gelatin. It is tart and slightly sweet.
More No Bake Recipes
- 2 Ingredient No Bake Peanut Butter Brownies
- 3 Ingredient No Bake Banana Oatmeal Cookies
- 3 Ingredient No Bake Chocolate Oatmeal Cake
- 3 Ingredient No Bake Coconut Cake
- 1 2/3 cups (408 g) unsweetened mixed berry applesauce
- 4 1/2 tsp (15 g) unflavored gelatin powder
Line an 8 inch square pan with parchment paper.
Add applesauce and gelatin to a large heat-proof mixing bowl. Whisk until gelatin is fully incorporated. The gelatin powder should make your applesauce thick and a little chunky.
Using the double boiler method on the stove, dissolve the gelatin completely. When the gelatin is dissolved, your mixture should become thinner and smoother. The applesauce should feel warm to the touch, but not hot. Be careful to not let the mixture get hot or boil. Remove bowl from stove and let it sit for about 5 minutes to cool to room temperature.
Pour applesauce mixture into the bowl of a stand mixer. Using the wire whisk attachment, beat on highest speed for about 15 minutes. Your mixture should more than triple in volume and should look like airy whipped cream. When you stop your mixer, your wire whisk should be able to hold a soft peak. See photo in post for reference.
Pour applesauce mixture into your prepared pan. Use a spatula to spread it evenly across and smooth the surface. Place into fridge for at least 1 hour to set.
Keep the cake in the fridge until ready to serve. Before serving, you can first decorate the cake with whipped cream or other frosting. Slice cake with a very large and sharp knife. The cake is best served chilled. Store any uneaten cake in the fridge.
- This recipe must be made with unsweetened applesauce. Sweetened applesauce will not work because the added sugar makes the cake batter too dense and moist. See post for more details of other potential flavors.
- This berry cloud cake is tart from the berry applesauce. It doesn’t really have much sweetness to it. If you are on a low sugar diet, I don’t think you will mind. The cake is flavorful even though it’s not sweet.
- If you want to add sweetness, it has to be in the form of the frosting. I made a whipped cream frosting lightly sweetened with sugar. The whipped cream can also be sweetened with stevia or other sugar substitutes.
- I recommend using a stand mixer if you have one to mix this. You do need to whip the batter for about 15 minutes on highest speed and it’s just easier to do with a stand mixer. There is also less splatter because a stand mixer bowl is generally deeper.
- The double boiler method is a stovetop method used to heat up your applesauce mixture using indirect heat. Use a saucepan that is smaller than your mixing bowl and add about 1 inch of water and bring to a simmer. You want to choose a saucepan where you will be able to place the bowl on top that fits snugly and won’t touch the water in the saucepan. Once the water has reached a simmer, place your mixing bowl on top. Stir applesauce mixture with whisk to dissolve the gelatin as the mixture begins to heat up. Be careful to not let the mixture boil or get too hot.
- For the whipped cream frosting, add 1 cup of cold heavy cream and 3 tbsp of sugar to a large mixing bowl and beat on highest speed until stiff peaks form. You can add more or less sugar to taste. You can substitute the sugar with stevia or other sugar substitutes. You can also use Cool Whip instead.
- I used Mott’s no sugar added Mixed Berry Applesauce
- I used Knox unflavored gelatin powder.*
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
- Estimated nutrition does not include frosting.
Serving: 1slice, Calories: 19kcal, Carbohydrates: 4g, Protein: 1g, Fiber: 1g, Sugar: 3g, NET CARBS: 3g
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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When it comes to desserts, you can’t go wrong with a cheesecake! If you’re short on time to devote to a baked cheesecake, why not try this delicious no-bake cheesecake with gelatin? Easy enough for beginners!
The beauty of cheesecake is that it can be finished off just how you like it. Whether that’s topped with seasonal fruits, some whipped cream, or a good drizzle of caramel sauce or chocolate syrup. You can even make a ‘fancy’ version by replacing the vanilla extract with vanilla bean; the flecks look beautiful.
However you choose to top your cheesecake, you don’t even need to turn on the oven with this easy cheesecake recipe! On hot days, it’s a great way to (not) bake your (cheese)cake and eat it too!
What makes this cheesecake great?
With no need to bake this cheesecake, it’s a great dessert to make when the oven is otherwise occupied, or if it’s too hot! Timing is also in your favor here because you’ll want to make the cheesecake in advance. That makes this the fanciest make-ahead dessert I know (up there with tiramisu!).
The gelatin gives the cheesecake structure while keeping it light and creamy in texture. Gelatin needs time to set up though, so if you’ve got a lot going on in the kitchen already, it’s one more thing you can take off your list!
I love that this cheesecake isn’t too sweet, but has a creamy texture that’s almost like a baked cheesecake. While not exactly identical, even resident cheesecake snob the Godfather gave this recipe a thumbs up!
Gelatin – As mentioned, the gelatin in this recipe gives the cheesecake structure, which is important when not baking. It replaces the eggs we would normally add in a cheesecake recipe.
Gelatin is of course derived from animal sources, so is not suitable for vegetarians. To make a vegetarian-friendly version, you can use an equal amount of agar agar.
BUT, it is important to note that agar agar sets thicker than gelatin at room temperature, so your cheesecake will lose a little of the light and creamy texture. Personally, I haven’t found my magic agar cheesecake recipe yet.
Instead, I’ll send you here for a No-Bake Mango Cheesecake recipe made with agar! It looks quite delicious, and I hope to give it a try one day.
Yogurt – Full-fat plain or vanilla Greek yogurt is best for this recipe. I like the tang added and the sneaky extra bit of protein. Of course, if Greek yogurt isn’t to your liking, sour cream is also a wonderful substitute!
I used plain yogurt in developing this recipe. Should you swap for vanilla, you’ll get a sweeter batter. If your yogurt is particularly sweet, you may want to reduce the sugar in the recipe by a tablespoon or two.
Vanilla extract – The recipe requires vanilla extract for flavor. It is a vanilla cheesecake after all! Of course, I encourage you to play with flavors. This is a lovely blank canvas for you.
If you’re keeping with classic vanilla, you can swap the vanilla extract for vanilla bean or vanilla bean paste. It really does beautify this cheesecake!
Top tips for your no-bake cheesecake with gelatin
Since we aren’t going to bake this cheesecake, you need a good base. One that isn’t going to crumble everywhere when you serve it up!
The best thing you can do is to use a drinking glass to press the crust into the cheesecake tin. That way, the crust shouldn’t be loose giving it a better chance of coming out of the pan without blemishes. Be sure to grease the pan well too, and line it with parchment for easy transfer.
If you find yourself without a cheesecake tin, don’t worry. You can make this in an 8 or 9-inch round cake tin. Just place long strips of parchment paper across the bottom of the tin, leaving long edges up top that act as handles. You can then carefully lift the cheesecake out of the pan once completely chilled.
Topping Your No-Bake Cheesecake
Once you’ve made your cheesecake, it’s time to add some flair! An easy way to top your cheesecake is by using fresh fruit and whipped cream.
This Easy Stabilized Whipped Cream uses agar-agar so it’s fine for vegetarians. Alternatively, this Marscapone Whipped Cream is delicious too!
If you’re a fan of caramel, I don’t know many who aren’t..! Then why not try adding this Caramel Sauce. You’ve likely got the ingredients you need already to hand and it’s quick and easy to make.
And that’s it darlings! Your no-bake cheesecake with gelatin is ready to be devoured! If you’ve made it ahead of time, be sure to keep it in the refrigerator until you are ready to serve it up, and enjoy!
- 24 ounces cream cheese, softened
- 1/3 cup sour cream
- 1 tablespoon lemon juice
- 2/3 cup granulated sugar
- 1/4 cup powdered sugar
- 1 1/4 cups heavy whipping cream
- 1 tablespoon vanilla extract
- 1/4 ounce gelatin powder (about 2 1/2 teaspoons)
- 1/4 cup water
- 1 3/4 cups graham cracker crumbs
- 1/2 cup butter, melted
- 1/4 cup granulated sugar
- Whipped cream
- Fresh berries
- Caramel sauce
- Chocolate sauce
- Place 1/4 cup of cool water in a small microwave-safe bowl. Sprinkle the gelatin powder over the water and set it aside to bloom.
- Make the crust: Spray the inside of a 9-inch springform pan with nonstick spray or brush with melted butter. For the easiest removal, line the bottom and sides with parchment paper too.
- In a medium mixing bowl, stir together the graham cracker crumbs and granulated sugar. Use a fork to stir in the melted butter until no dry crumbs remain.
- Press the crust mixture evenly across the bottom of your prepared pan and along the sides. A straight-edge drinking glass is a great way to get even, compact coverage. Place in the freezer to set while you make the cheesecake filling (see notes).
- Take your gelatin and microwave it in 15-second intervals at high power, stirring after each one, until the gelatin has melted. Take the time to stir, overheating the gelatin will minimize effectiveness. Set the gelatin mixture aside.
- In a stand mixer fitted with the paddle attachment, beat the cream cheese, sour cream, lemon juice, and sugars until you have a smooth, thick mixture. Scrape the sides of the bowl and switch to the whisk attachment.
- Starting at low speed, pour in the heavy whipping cream and vanilla extract.
- Once the heavy cream is incorporated, increase the speed to medium and drizzle in the gelatin mixture.
- Increase the speed to high and whip for about 30 seconds until the mixture is smooth and combined. Scrape the sides of the bowl as needed.
- Remove the crust from the freezer and pour the cheesecake filling into the graham cracker crust. Use an offset spatula to smooth the top and ensure an even layer.
- Cover with a round of parchment or plastic wrap and refrigerate at least 4 hours before slicing and serving. No-bake cheesecake can be made 1-2 days in advance.
- When you are ready to serve, remove the cheesecake from the refrigerator, carefully remove the sides of the springform pan, top with any of the optional toppings if desired, slice, and enjoy!
- I put the crust in the freezer to help the butter set a little faster and reduce the number of crumbs that might fall off the crust and get into your cheesecake filling.
Serving Size: 1
Amount Per Serving:
Calories: 495Total Fat: 39gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 109mgSodium: 306mgCarbohydrates: 33gFiber: 1gSugar: 25gProtein: 6g
These nutrition values are estimates. Exact values will vary depending on the ingredients, brands, and quantities used.
Prep: 10 min. + chilling Cook: 5 min.
8 servings (1-1/4 cups sauce)
Updated: Sep. 25, 2022
Are you ‘sweet on’ someone who’s counting calories? Show them you care with this light and refreshing dessert. It’s sinfully creamy and so pretty with the tart raspberry sauce. No one would ever guess that it’s fat-free! —Judi Janczewski, Berwyn, Illinois
Sour Cream Bavarian Recipe photo by Taste of Home
- 1 envelope unflavored gelatin
- 3/4 cup cold water
- 2/3 cup sugar
- 1 cup fat-free sour cream
- 1 teaspoon vanilla extract
- 2 cups fat-free whipped topping
- 1 package (10 ounces) frozen sweetened raspberries or sliced strawberries, thawed
- 1 tablespoon cornstarch
- 1 tablespoon sugar
- In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Add sugar; heat and stir over low heat until gelatin and sugar are completely dissolved. Transfer to a bowl; whisk in sour cream and vanilla. Refrigerate 10 minutes.
- Fold in whipped topping. Pour into a 4-cup mold coated with cooking spray. Refrigerate, covered, until firm, about 4 hours.
- For sauce, drain berries, reserving syrup. Add enough water to the syrup to measure 3/4 cup. In a small saucepan, mix cornstarch, sugar and syrup mixture until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Cool slightly. Stir in drained berries; refrigerate until serving.
- To serve, unmold dessert onto a serving plate. Serve with sauce.
1 piece: 176 calories, 0 fat (0 saturated fat), 1mg cholesterol, 37mg sodium, 33g carbohydrate (30g sugars, 2g fiber), 3g protein.
No Bake Strawberry Jello Pie with Cool Whip is an easy dessert made with strawberry Jello gelatin and whipped topping in a graham cracker crust. This easy recipe makes a delicious dessert for hot summer days or holiday dinners!
- How to Make No Bake Strawberry Jello Pie
- Chilling Time
- How to Store
No Bake Strawberry Pie with Jello is a great recipe for summer and one of our favorite no bake desserts. This easy pie is like my Strawberry Jello Salad only in pie form, and it’s super light, fluffy and delicious!
Even though no bake pies are perfect for spring and summer, I usually always serve at least one no bake dessert for holidays and special occasions. Saves oven space!
If you like this easy Jello pie, try my No Bake Chocolate Pudding Pie, Dirt Pie Recipe and No Bake Eggnog Pie.
You only need a few simple ingredients to make this no bake strawberry Cool Whip pie. You can find them online or in your grocery store.
- Box strawberry Jell-o gelatin — 3oz
- Boiling water
- Ice cold water — add enough ice cubes to water to make 1 cup cold water
- Cool Whip
- Graham cracker pie crust — I use a pre-made no bake graham cracker crust
- Fresh strawberries — optional for garnish
How to Make No Bake Strawberry Jello Pie
First, add the strawberry gelatin to a large mixing bowl. Pour in the hot water and whisk until the strawberry jello powder is dissolved — this usually takes about 2 minutes.
Next, pour in the ice-cold water, and whisk until the mixture becomes frothy. Then, spoon the Cool Whip into the Jello mixture.
It’s easiest to add the whipped topping gradually, and stir until it’s a light pink color.
Place the Jello Cool Whip mixture into the refrigerator for 20 to 30 minutes. The mixture should be thick but easy to pour or scoop with a spoon.
Spoon the Jello pie filling into the graham cracker crust. Use a spatula to smooth the mixture in the prepared pie shell so that it’s nice and even.
Then, place the pie into the refrigerator to set.
Even though this is a no bake strawberry pie, you do need to allow time for it to firm up. Refrigerate the pie for at least 4 hours or overnight.
This is a great dessert to make ahead of time. You can make Jello strawberry pie up to 2 days in advance.
How to Store
Store this no bake easy strawberry pie in the refrigerator covered with plastic wrap or in an airtight container.
You can use toothpicks to raise the plastic wrap off of the surface of the pie so it doesn’t stick. Or, use the plastic lid from the pie shell to cover the pie.
This pie will last for 2 to 3 days refrigerated — though it never lasts that long in my house!
There are a few ways to customize this delicious strawberry Jello pie to your liking.
Incorporate fresh fruit into the strawberry pie filling. After you’ve mixed the Cool Whip and gelatin mixture, add the fruit before transferring into the pie shell. For this, I’d of course use strawberries, but you could add other fruit, such as fresh blueberries, as well.
You could also just put sliced strawberries on top of the pie as well. A big dollop os whipped topping, chocolate chips, fresh berries, and sprinkles are each a great option too!
I usually keep this type of pie super simple, but you can make your own whipped cream with heavy cream, vanilla, and sugar, or even a homemade graham cracker crust.
This no bake dessert will work with any Jell-O flavor. The pink strawberry pie is so cute though!
No Bake Strawberry Jello Pie with Cool Whip is an easy dessert made with strawberry Jello gelatin and whipped topping in a graham cracker crust. This easy recipe makes a delicious dessert for hot summer days or holiday dinners!
Prep Time 10 mins
Cook Time 0 mins
Chilling Time 4 hrs 30 mins
Total Time 4 hrs 40 mins
Calories 100 kcal
- 3 oz box strawberry Jell-o gelatin
- ⅔ cup boiling water
- 1 cup ice cold water
- 8 oz Cool Whip thawed
- 1 graham cracker pie crust
- Fresh strawberries optional for garnish
Add Jello gelatin to a large mixing bowl, and pour in hot water. Whisk until gelatin powder is completely dissolved, about 2 minutes
Pour in ice cold water, and whisk until frothy
Gradually stir in Cool Whip, and mix until completely blended and light pink
Place mixture in refrigerator for 20 to 30 minutes or until thick enough to spoon into pie crust
Spoon Jello mixture into graham cracker crust, and smooth evenly in crust with spatula
Refrigerate pie for 4 hours or overnight before serving
You can use any flavor Jello or brand of powdered gelatin. Use the small 3 oz box.
Make sure hot water is boiling or near boiling and cold water is ice cold for best results.
You can add ice cubes to cold water to make 1 cup.
Nutrition information is estimated. Please do your own calculation to fit special diets.
Calories: 100kcalCarbohydrates: 21gProtein: 2gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 4gCholesterol: 5mgSodium: 121mgPotassium: 55mgFiber: 1gSugar: 8gVitamin A: 50IUCalcium: 37mgIron: 1mg
If you’re looking for more Jello recipes and recipes with Cool Whip, check out my easy dessert recipes and side dishes for more inspiration!
This delicious pie is the best way to get the fresh flavor of a fruit pie without all the hard work. I hope you enjoy this creamy strawberry Jello pie as much as we do!
For more no bake pie recipes, quick recipe ideas, and summer dessert recipes perfect for a hot day, subscribe to the newsletter and follow me on social media!
This Jello dessert is almost like an upside down, no-bake cheesecake. The bottom layer is a mixture of cherry gelatin and pie filling lightly gelled together with crushed pineapples. This top is a blend of sweetened cream cheese and Greek yogurt. Then everything is topped with nuts or granola. YUM!
This post may contain affiliate links. As an affiliate, I earn a commission.
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We are kicking it old school today with this Jello cream cheese dessert made with pineapples and cherry pie filling!
★ Why You’ll Love this Recipe ★
- It’s super easy to make. Like literally takes 10 minutes of prep all said and done.
- This recipe contains real fruit and cream cheese so it’s a dessert with actual nutritional value.
- It’s so versatile. Not a huge fan of cherries? Try using strawberry pie filling or any other fruit you prefer then choose a matching jello flavor. You could also swap out the pineapples for a different fruit. Get creative! Any fruit combo works.
- You don’t need a Jello mold. You could put this in a mold if you’ve got one. But I opted to use my glass casserole dish. You can still see the pretty layers, but you don’t have to hold your breath hoping it stays in one piece while you flip it.
Why is this Jello cream cheese dessert such a classic?
Remember Jell-o desserts at grandma’s house?
Is this a recipe you remember from your childhood? Or maybe it just brings back fond memories of eating Jello on your grandma’s floral-print couch watching Jeopardy? Just me?
So, I still love Jello. And when I recently asked my family to send me their favorite childhood recipes, this is one that I got pretty excited about. This one came from my mom’s side of the family from my cousin’s partner, Anita. Her grandma, Thelma, used to make this dessert and they enjoyed it at a number of their family gatherings.
An Easy, No-bake, Cheesecake-like Dessert
This Jello dessert is almost like an upside down, no-bake cheesecake. The bottom layer is a mixture of cherry gelatin and pie filling lightly gelled together with crushed pineapples. The second layer is a sweetened mixture of whipped cream cheese and Greek yogurt.
★ Ingredients You’ll Need ★
Some modern healthier tweaks
Greek Yogurt. Now, the original recipe called for sour cream but I was out and I thought Greek yogurt would do the job while lightening up the calorie count of the dessert. Win-win. One other change I made was to the topping.
Granola Topping. Grandma Thelma’s original recipe called for chopped nuts but the hubs is allergic to peanuts and most nuts have a trace amount of peanuts, so I opted for a peanut-free granola topping. Up to you what you want to use. Both are delicious or leave them off all together if you have picky eaters.
My favorite brand of granola is Mason St. Super Seed, Fruit and Nut Granola. You can find it at Sam’s Club. It’s peanut-free and it has a great variety of grains, nuts and seeds and it’s got an ever so slightly chewy texture. It’s so good you could east if by the spoonful!
Shop Mason St. Granola at Sam’s Club
★ Tips & FAQs ★
Here are a few tips for success if you’re making this for the first time:
Grease your casserole dish with butter and the Jello wont stick to the sides, making it come out much easier when you go to cut a slice.
Also, you’ll want to use a pretty large casserole dish. I used my Pioneer woman casserole dish, which I love because it’s so pretty, but the jello mixture just barely fit so moving it from my kitchen counter to the basement fridge without spilling any was a real challenge because the mixture is very swishy before it sets.
★ How to Make this Recipe ★
Watch the video how-to to see how to make this step by step:
★ More Recipes You’ll Love ★
Hungry for more dessert recipes?
Do you have a sweet tooth but strive to stay healthy? Browse my other dessert recipes. I typically keep them pretty light and/or somewhat healthy! Yes, it’s possible. 🙂
This Jello Cream Cheese Dessert recipe was featured on South Your Mouth.
- 2 boxes cherry Jell-O 3 oz each
- 2 cups boiling water
- 21 oz cherry pie filling
- 20 oz crushed pineapple
- 8 oz whipped cream cheese
- 8 oz Greek yogurt (or sour cream)
- ⅓ cup sugar
- 1 teaspoon vanilla
- ½ cup chopped nuts or granola
Mix Jello into with boiling water (I microwaved the water in a large glass bowl until bubbling).
Stir in pie filling and pineapple. Mix well then pour into a greased baking pan. Carefully move to the fridge and chill until set (about 2-4 hours).
To prepare the topping, beat whipped cream cheese, Greek yogurt (or sour cream), sugar and vanilla using a hand mixer until smooth.
When Jello mixture is set, spread cream cheese mixture on top, then layer with granola or chopped nuts and serve immediately. Use a thin spatula to slice and serve.
Calories: 270kcal | Carbohydrates: 42g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 143mg | Potassium: 187mg | Fiber: 1g | Sugar: 26g | Vitamin A: 381IU | Vitamin C: 6mg | Calcium: 58mg | Iron: 1mg
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This easy, delicious and creamy no-bake strawberry Jello Pie is the perfect treat! Grab Cool Whip, Jello and a graham cracker crust because it is shockingly easy to make.
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Table of Contents
This pink, strawberry Jello pie is the perfect no-bake dessert, featuring a fresh flavor and a creamy filling nestled in a buttery graham cracker crust. It’s especially refreshing on a hot summer day, although we’d happily eat this delicious pie all year round.
This quick jello pie is a simple homemade offering at its best, just like our strawberry cheesecake pie and oreo pie. They are both delicious no-bake desserts that we love to whip up for a quick treat.
What is a jello pie?
A jello pie is a type of dessert made with gelatin, fruit, and sometimes whipped cream set in a pie crust. It’s usually served chilled or at room temperature and can be topped with whipped cream or other additions to make it more appealing.
Jello Cool Whip Pie Ingredients
- ⅔ cup boiling water
- 1 (3-ounce) package strawberry Jello mix
- 1 cup ice water
- 1 (16-ounce) tub Cool Whip
- 1 ready-to-use graham cracker crumb crust
Jello Strawberry Pie Substitutions and Additions
JELLO: You can make this easy dessert with different flavors of Jello. I have made it with grape jello and everyone loves the rich and fun purple color it creates. How about a magical blue or green pie? You could even make the easy filling match the season. Try orange jello for Halloween or pastel color for Easter.
TOPPING: A dollop of whipped cream or Cool Whip and a maraschino cherry will make a slice of this pie extra special. You could also add fresh fruit on top or a scoop of ice cream on the side.
GRAHAM CRACKERS: You could swap out the plain graham cracker pie crust for chocolate graham crackers or even an oreo crust. You could also make a homemade graham cracker crust if you prefer.
How to make Jello Pie
STEP ONE: In a medium bowl, stir together the boiling water and strawberry Jello for two minutes until completely dissolved.
STEP TWO: Add the ice-cold water to the jello mixture and stir until slightly thickened.
STEP THREE: Whisk in 2 cups of Cool Whip until well blended.
If you have strawberries hanging out in your fridge, you could mix in a few diced strawberries to your jello and Cool Whip mixture.
STEP FOUR: Refrigerate the pie filling in the mixing bowl for 30 minutes.
STEP FIVE: Smooth out into the prepared pie shell, cover pie with plastic wrap, and refrigerate for 4 hours or overnight before serving.
It does take a while to set so ensure that you give yourself a good 4 hours before you want to enjoy it.
How to serve No Bake Strawberry Pie
Cut generous slices of this perfect dessert and serve cold, with dollops of whipped topping or homemade whipped cream on top of the pie.
A bright, fresh cherry is the perfect finish before serving. You could also top with other fresh fruit, like fresh strawberries.
Serve alongside our other pies, including custard pie, or apple pie cookies.
Storing Jello Strawberry Pie
IN THE FRIDGE: If you have any pie left over, pop it back in the fridge to keep cool until you are ready to serve more.
IN THE FREEZER: We don’t recommend freezing this pie as gelatin doesn’t freeze well and the texture will change once thawed.
You will love this No Bake Strawberry Pie
This is a quick recipe that kids can help make and is perfect for when you want something sweet and delicious but don’t want to be spending too much time in the kitchen. It’s an easy recipe with only a handful of simple ingredients that lets you experiment with the flavor of jello you choose and creates a fluffy and sweet treat.
Jello Pie FAQs
I can’t find ready-made crusts at the grocery store, can I make my own crust?
You can make your own graham cracker crust if you want to or can’t find a premade one. Either use graham crumbs or turn whole graham crackers into crumbs in your food processor, mix with about 5-6 tablespoons of melted butter, and press into your pie plate.
Can this pie be frozen?
We don’t recommend freezing this pie as gelatin doesn’t freeze well and the texture will change once thawed.
Can I use homemade whipped cream in this recipe?
You could replace the Cool Whip with homemade whipped cream either in the mixture or on top of the pie.
Why is my jello pie runny?
There are two likely reasons why your jello pie is runny. First, it may be that you added too much water to the gelatin mixture. You have to be precise in your measurements to ensure the ratios are correct for the jello to set. Second, the pie needs to be in the fridge to set. If you leave it on the counter, the pie won’t set and you will end up with a runny pie.
Does jello set better covered or uncovered?
You can cover the jello with plastic wrap but keep in mind that it will take longer to set than if uncovered.
More Recipes You’ll Love
- Jello Strawberry Flavor
- ice cold water
- ready-to-use graham cracker crumb crust,
Boil your water as you prepare your other ingredients.
Stir together the boiling water and strawberry Jello for two minutes until completely dissolved.
Add the ice cold water to the gelatin mixture and stir until slightly thickened.
Whisk in 2 cups Cool Whip until well blended.
Refrigerate the pie filling for 30 minutes.
Smooth out into the prepared pie shell and refrigerate 4 hours or overnight before serving.
- If you have strawberries hanging out in your fridge, you could mix in a few diced strawberries to your jello and Cool Whip mixture.
It does take a while to set so ensure that you give yourself a good 4 hours before you want to enjoy it.